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The New York Times Style Magazine

Highlights

T's March 26 Design Issue

More in T's March 26 Design Issue ›
  1. Photo
    Clockwise from left: Edith’s ube schnecken and lemon meringue schnecke; K’Far’s poppy seed, brown butter and olive bourekas and potato and everything spice bourekas.
    CreditMari Maeda and Yuji Oboshi

    The Bakers Reimagining Traditional Jewish Pastries

    By transforming once-kosher recipes with new flavors, shapes and techniques, chefs are innovating on, and safeguarding, time-honored breads and desserts.

     By Jenny ComitaMari Maeda and Yuji Oboshi and

T 25

More in T 25 ›
  1. Photo
    CreditThibault Montamat

    The 25 Essential Dishes to Eat in Paris

    We asked five chefs and culinary experts to determine the most delicious and memorable plates in the food-obsessed French capital. Here are the results.

     By Kurt SollerSara LiebermanKatherine McGrathZoey PollLindsey Tramuta and

  2. Photo
    A colony of gentoo penguins mill about in Paradise Bay.
    CreditStefan Ruiz

    The 25 Travel Experiences You Must Have

    A pair of internationally minded writers, a chef, an architect and a landscape photographer made a list of the most extraordinary adventures a person should seek out. Here are the results.

     By Alwa CooperAshlea HalpernDebra KaminAileen KwunMiguel MoralesDan Piepenbring and

  3. Photo
    Looks from the Courrèges collection, published in The New York Times in March 1965.
    CreditLeombruno-Bodi

    The 25 Most Influential Postwar Women’s Wear Collections

    A group of fashion experts — editors, historians and a designer — convened over Zoom to make a list of the clothes that shaped the world.

     By Nick HaramisMax BerlingerRose CourteauJessica Testa and

  4. Photo
    CreditDaniel Terna

    The 25 Essential Dishes to Eat in New York City

    We asked six chefs and food experts to create a list of the most delicious and memorable plates in town.

     By Dan PiepenbringKurt SollerAmiel StanekKorsha Wilson and